Comments on: Mixology Monday: Variations (Mix-treme Makeover Edition!)http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/
Jeffrey Morgenthaler writes about bartending and mixology from Portland, OregonTue, 24 Feb 2015 11:02:03 -0800http://wordpress.org/?v=2.9.1hourly1By: Eric Witzhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-172531
Eric WitzSun, 09 Jan 2011 18:30:47 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-172531I'm aware that this post is nearly 3 years old but I just have to say that this one of the best things I've ever read in a cocktail blog: "Shaking Sazerac whiskey with a splash of well vermouth is a lot like shaking a baby: first there’s going to be a lot of foam, and then you’ll be staring death in the face." I bow to you.
Also, your recipe for cocktail cherries has served me well for about a year now. I use the jarred Morello cherries from Trader Joe's and they work like a charm. Thanks for that.I’m aware that this post is nearly 3 years old but I just have to say that this one of the best things I’ve ever read in a cocktail blog: “Shaking Sazerac whiskey with a splash of well vermouth is a lot like shaking a baby: first there’s going to be a lot of foam, and then you’ll be staring death in the face.” I bow to you.

Also, your recipe for cocktail cherries has served me well for about a year now. I use the jarred Morello cherries from Trader Joe’s and they work like a charm. Thanks for that.

]]>By: dietschhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-68080
dietschSat, 09 Jan 2010 14:57:17 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-68080Jeffrey,
Sorry for the comment-thread archaeology, but I need a drink for the spring issue of Edible Rhody. The remit: local and seasonal. I love pairing tequila and rhubarb, and rhubarb's seasonal to spring and locally available.
But in the past I've used Fee's rhubarb bitters, and for this I'll need the fresh stuff. I was thinking already about a rhubarb syrup and came across your Flor de Baya linked on another site. Do you mind if I alter your recipe to a rhubarb gastrique?
If the drink's successful, I'll probably also add it to the spring menu at the new restaurant, when rhubarb's back. (For the article, I'll be using some of last year's crop, which we have frozen.)
Thanks,
DietschJeffrey,

Sorry for the comment-thread archaeology, but I need a drink for the spring issue of Edible Rhody. The remit: local and seasonal. I love pairing tequila and rhubarb, and rhubarb’s seasonal to spring and locally available.

But in the past I’ve used Fee’s rhubarb bitters, and for this I’ll need the fresh stuff. I was thinking already about a rhubarb syrup and came across your Flor de Baya linked on another site. Do you mind if I alter your recipe to a rhubarb gastrique?

If the drink’s successful, I’ll probably also add it to the spring menu at the new restaurant, when rhubarb’s back. (For the article, I’ll be using some of last year’s crop, which we have frozen.)

Thanks,

Dietsch

]]>By: Jeffrey Morgenthalerhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-39082
Jeffrey MorgenthalerSun, 21 Dec 2008 22:47:40 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-39082Matt
Ack, I forgot to mention that the pan should be covered. Just add some hot water to your jam to thin it out to a syrupy consistency and give it a shot in a cocktail. If you haven't dumped it by now, that is.Matt

Ack, I forgot to mention that the pan should be covered. Just add some hot water to your jam to thin it out to a syrupy consistency and give it a shot in a cocktail. If you haven’t dumped it by now, that is.

]]>By: Matt Fitzerhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-39035
Matt FitzerSun, 21 Dec 2008 04:08:58 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-39035Jeff,
I'm a big fan of the Flor de Baya at the bar so I was extremely excited to try to whip up a batch of gastrique for myself. Mine came out extremely thick (like jam) and I'm trying to figure out where I went wrong. I was supposed to boil it uncovered wasn't I?Jeff,

I’m a big fan of the Flor de Baya at the bar so I was extremely excited to try to whip up a batch of gastrique for myself. Mine came out extremely thick (like jam) and I’m trying to figure out where I went wrong. I was supposed to boil it uncovered wasn’t I?

]]>By: Jeffrey Morgenthalerhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-27564
Jeffrey MorgenthalerTue, 26 Feb 2008 19:24:05 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-27564Thanks, Keith! I'm trying to be more tolerant of vodka because, well, I live in a small town and that's what people drink here. But if I can come up with something interesting and use vodka or gin as a "gateway" liquor, then all the better.
I'm trying to get to Seattle to see all of you soon!Thanks, Keith! I’m trying to be more tolerant of vodka because, well, I live in a small town and that’s what people drink here. But if I can come up with something interesting and use vodka or gin as a “gateway” liquor, then all the better.

I’m trying to get to Seattle to see all of you soon!

]]>By: keith waldbauerhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-27562
keith waldbauerTue, 26 Feb 2008 18:34:08 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-27562Nicely done, Jeffrey. I especially like what you did with the vodka cocktails on the menu. As quite a few of us have bitched before, vodka is just not a spirit I'm inspired by. To appease the populist crowd, I just stick the Moscow Mule and the Vesper on there to give vodka some representation, but I'm thinking of challenging myself to come up with something utilizing classic technique with something refreshing and new. In any event, bravo on the revamp. Gotta get down to Eugene. Oh, whipped up some Richmond Gimlets the other night and they went over spectacularly. Cheers.Nicely done, Jeffrey. I especially like what you did with the vodka cocktails on the menu. As quite a few of us have bitched before, vodka is just not a spirit I’m inspired by. To appease the populist crowd, I just stick the Moscow Mule and the Vesper on there to give vodka some representation, but I’m thinking of challenging myself to come up with something utilizing classic technique with something refreshing and new. In any event, bravo on the revamp. Gotta get down to Eugene. Oh, whipped up some Richmond Gimlets the other night and they went over spectacularly. Cheers.
]]>By: Natalie - The Liquid Musehttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-27526
Natalie - The Liquid MuseMon, 25 Feb 2008 16:55:00 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-27526Hey Jeffrey,
Great job on those drinks. You're making me thristy at 9:00 am!!
I wanted to speak to your comment about most cocktail bloggers not being bartenders...
Keep in mind that while bartenders are (assumed) good at making drinks, they are not always good writers. And, blogging, above all is writing.
There are a few who are blessed with talents both behind the bar and in front of a computer... like you and Jimmy... but that's rather rare...Hey Jeffrey,
Great job on those drinks. You’re making me thristy at 9:00 am!!

I wanted to speak to your comment about most cocktail bloggers not being bartenders…

Keep in mind that while bartenders are (assumed) good at making drinks, they are not always good writers. And, blogging, above all is writing.

There are a few who are blessed with talents both behind the bar and in front of a computer… like you and Jimmy… but that’s rather rare…

]]>By: Jeff Franehttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-27317
Jeff FraneThu, 21 Feb 2008 02:28:29 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-27317I'm sipping on a Midtown Manhattan right now, using the last two ounces of Rittenhouse I had. Gary Regan calls a Manhattan the greatest cocktail of all, but his version is too fuzzy: the big rye and the Antica Formula put this in the range of the Pan Galactic Gargleblaster, the greatest cocktail in the known universe.I’m sipping on a Midtown Manhattan right now, using the last two ounces of Rittenhouse I had. Gary Regan calls a Manhattan the greatest cocktail of all, but his version is too fuzzy: the big rye and the Antica Formula put this in the range of the Pan Galactic Gargleblaster, the greatest cocktail in the known universe.
]]>By: Jonhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26986
JonThu, 14 Feb 2008 05:04:09 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26986I tried the ginger sour tonight -- delicious, though I had to add a little soda to cut the sweetness...
Next time, I'll try more ginger and less honey.I tried the ginger sour tonight — delicious, though I had to add a little soda to cut the sweetness…

Next time, I’ll try more ginger and less honey.

]]>By: Marleighhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26971
MarleighThu, 14 Feb 2008 01:56:13 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26971This post makes me very sad that I don't have a trip to Oregon on the calendar for this year...
Guess I'll have to go home and make a gastrique to console myself.This post makes me very sad that I don’t have a trip to Oregon on the calendar for this year…

Guess I’ll have to go home and make a gastrique to console myself.

]]>By: Danhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26919
DanWed, 13 Feb 2008 05:07:07 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26919Nice to see Carpano getting some use.
It's a fantastic vermouth, if a bit hard to find. Vya also works extremely well.
I love the addition of orange bitters to the Manhattan. I've been using them in my Manhattans for quite some time now.Nice to see Carpano getting some use.

It’s a fantastic vermouth, if a bit hard to find. Vya also works extremely well.

I love the addition of orange bitters to the Manhattan. I’ve been using them in my Manhattans for quite some time now.

]]>By: Jeffrey Morgenthalerhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26892
Jeffrey MorgenthalerTue, 12 Feb 2008 21:22:10 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26892SeanMike
I like to use Trader Joe's Morello Cherries. They're small and have a flavor similar to the real Maraska cherries. I just haven't found anything that simulates the texture I've gotten from the Maraska cherries I've tried.SeanMike

I like to use Trader Joe’s Morello Cherries. They’re small and have a flavor similar to the real Maraska cherries. I just haven’t found anything that simulates the texture I’ve gotten from the Maraska cherries I’ve tried.

]]>By: SeanMikehttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26890
SeanMikeTue, 12 Feb 2008 21:11:31 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26890Goshdarn it, I'm drooling like crazy for a Manhattan right now - specifically the one you list off.
My previous brandied cherries were made by taking a batch of dried cherries and soaking them in brandy and a dash of Grand Marnier. Your way sounds much better. Do you have a preferred brand of cherries you use?Goshdarn it, I’m drooling like crazy for a Manhattan right now – specifically the one you list off.

My previous brandied cherries were made by taking a batch of dried cherries and soaking them in brandy and a dash of Grand Marnier. Your way sounds much better. Do you have a preferred brand of cherries you use?

]]>By: Jeffrey Morgenthalerhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26888
Jeffrey MorgenthalerTue, 12 Feb 2008 19:58:56 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26888Thanks, Dane
I'm glad you enjoyed the bourbon-cranberry gastrique concoction we came up with last night. I've always enjoyed bourbon with the flavor of cranberry. I guess we'll have to revisit the matter in November!
And, for the record, I have no idea what that means, either.Thanks, Dane

I’m glad you enjoyed the bourbon-cranberry gastrique concoction we came up with last night. I’ve always enjoyed bourbon with the flavor of cranberry. I guess we’ll have to revisit the matter in November!

And, for the record, I have no idea what that means, either.

]]>By: Danehttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26886
DaneTue, 12 Feb 2008 19:47:50 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26886Mr Morgenthaler,
Your improvements to these drinks are fantastic. And, thank you again for experimenting with me. It made me really concentrate on the subtleties of each ingredient and how they interact with each other. Thanks again!!! Your Midtown Manhattan puts the shizzle on the mizzle!
I have no idea what that means....Mr Morgenthaler,

Your improvements to these drinks are fantastic. And, thank you again for experimenting with me. It made me really concentrate on the subtleties of each ingredient and how they interact with each other. Thanks again!!! Your Midtown Manhattan puts the shizzle on the mizzle!

I have no idea what that means….

]]>By: Jessica H.http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26828
Jessica H.Tue, 12 Feb 2008 00:17:38 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26828Jeff, I'm going to quote you the next time a bartender shakes my Manhattan. Of course I won't be going back to that bar after offending other patrons and freaking out the bartender.
I think you guys did a really great job updating the drink menu. I was really impressed with the Gingered Honey Sour. The fresh ginger over the glass is simple but elegant and the aroma with every sip is genius. Having that strong aroma adds a dimension of ginger that is far more pleasant in my nose than I could have imagined.Jeff, I’m going to quote you the next time a bartender shakes my Manhattan. Of course I won’t be going back to that bar after offending other patrons and freaking out the bartender.

I think you guys did a really great job updating the drink menu. I was really impressed with the Gingered Honey Sour. The fresh ginger over the glass is simple but elegant and the aroma with every sip is genius. Having that strong aroma adds a dimension of ginger that is far more pleasant in my nose than I could have imagined.

]]>By: Eugeniahttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26823
EugeniaMon, 11 Feb 2008 23:17:49 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26823Thanks! Yeah, you may be right about the ginger, especially if you went after it with a Microplane. I'm gonna try it at home! :)
Even if the Manhattan with orange bitters is a Trilby, the customers will be mesmerized either way.Thanks! Yeah, you may be right about the ginger, especially if you went after it with a Microplane. I’m gonna try it at home! :)

Even if the Manhattan with orange bitters is a Trilby, the customers will be mesmerized either way.

]]>By: Jeffrey Morgenthalerhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26821
Jeffrey MorgenthalerMon, 11 Feb 2008 23:12:21 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26821Gosh darn it, I forgot to mention the Angostura bitters in the recipe, we're doing one of each.
Now fixed.
Thanks, J-Beau.Gosh darn it, I forgot to mention the Angostura bitters in the recipe, we’re doing one of each.

Now fixed.

Thanks, J-Beau.

]]>By: Jamie Boudreauhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26816
Jamie BoudreauMon, 11 Feb 2008 22:08:13 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26816Isn't a Manhattan with orange bitters a Trilby? (Not that I'm being picky...)
Love the gastrique....Isn’t a Manhattan with orange bitters a Trilby? (Not that I’m being picky…)
Love the gastrique….
]]>By: Lance J. Mayhewhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26812
Lance J. MayhewMon, 11 Feb 2008 21:08:24 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26812Great post! I'm quite surprised that you aren't a fan of Yazi though. We must still have our original bottle (before they redesigned it to the more square version you have pictured) behind the bar. I don't think I could give that stuff away.Great post! I’m quite surprised that you aren’t a fan of Yazi though. We must still have our original bottle (before they redesigned it to the more square version you have pictured) behind the bar. I don’t think I could give that stuff away.
]]>By: Jeffrey Morgenthalerhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26805
Jeffrey MorgenthalerMon, 11 Feb 2008 18:53:49 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26805Welcome, Eugenia!
All three drinks are currently gracing the cocktail menu at Bel Ami, so do stop in and try one!
I don't think that muddling the ginger would do much more than what's already happening when I run it over a Microplaner in order to add it to the honey syrup.
However, gently muddling a lemon peel or adding a dash of lemon bitters would definitely add another layer of punch.Welcome, Eugenia!

All three drinks are currently gracing the cocktail menu at Bel Ami, so do stop in and try one!

I don’t think that muddling the ginger would do much more than what’s already happening when I run it over a Microplaner in order to add it to the honey syrup.

However, gently muddling a lemon peel or adding a dash of lemon bitters would definitely add another layer of punch.

]]>By: Eugeniahttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26804
EugeniaMon, 11 Feb 2008 18:41:46 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26804Lovely. I'm so lucky to live in Eugene. Are these on the menu now, or still in development? It's been too long since I've been to Bel Ami, and I'm looking forward to going back. I just started an affair with Carpano Antica, and am thrilled to see the Midtown Manhattan, especially.
I'm no mixologist, and I feel shy to even suggest this, but I wonder if it might be fun to try muddling a wee slice of fresh ginger for the ginger-honey lemon sour, to add another layer of punchiness.Lovely. I’m so lucky to live in Eugene. Are these on the menu now, or still in development? It’s been too long since I’ve been to Bel Ami, and I’m looking forward to going back. I just started an affair with Carpano Antica, and am thrilled to see the Midtown Manhattan, especially.

I’m no mixologist, and I feel shy to even suggest this, but I wonder if it might be fun to try muddling a wee slice of fresh ginger for the ginger-honey lemon sour, to add another layer of punchiness.

]]>By: Jeffrey Morgenthalerhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26799
Jeffrey MorgenthalerMon, 11 Feb 2008 18:18:53 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26799Thanks, everyone! I look forward to reading all of your entries.
Alex, I haven't tried the Canton ginger liqueur, I don't believe it's been listed in Oregon. Living in a control state means I don't always have access to a lot of the products bartenders living in other states do.Thanks, everyone! I look forward to reading all of your entries.

Alex, I haven’t tried the Canton ginger liqueur, I don’t believe it’s been listed in Oregon. Living in a control state means I don’t always have access to a lot of the products bartenders living in other states do.

]]>By: Alexhttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26791
AlexMon, 11 Feb 2008 17:01:09 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26791Them's some fantastic looking drinks right there. The Flor de Baya has me wanting to ditch work for a morning eye-opener. Out of curiosity on the ginger front, have you had a chance to try the Canton ginger liqueur?Them’s some fantastic looking drinks right there. The Flor de Baya has me wanting to ditch work for a morning eye-opener. Out of curiosity on the ginger front, have you had a chance to try the Canton ginger liqueur?
]]>By: John Claudehttp://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/comment-page-1/#comment-26789
John ClaudeMon, 11 Feb 2008 16:12:55 +0000http://www.jeffreymorgenthaler.com/2008/mixology-monday-variations-mix-treme-makeover-edition/#comment-26789I literally just three days ago put a Rye Manhattan with Fee's Orange Bitters on our drink menu. I still used Sazerac Rye (as I can only seem to find Overholt, Turkey, or Jim variations otherwise here in Portland). I called mine the "Nick And Nora" though (ala the The Thin Man movies). I also very specifically designated that it was stirred on the menu which sends the other two bartenders into fits as they think it "takes too long". *sigh*I literally just three days ago put a Rye Manhattan with Fee’s Orange Bitters on our drink menu. I still used Sazerac Rye (as I can only seem to find Overholt, Turkey, or Jim variations otherwise here in Portland). I called mine the “Nick And Nora” though (ala the The Thin Man movies). I also very specifically designated that it was stirred on the menu which sends the other two bartenders into fits as they think it “takes too long”. *sigh*
]]>